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Drink & Be Merry

’Tis the season to be jolly! Ring in the holidays with one of these local cocktails in hand. 

Miracle on Monroe's Jingle Bell Nog


Christmas pop-up bar Miracle on Monroe is back by popular demand at Midtown Promenade resto Tapa Tapa, as well as at a new location, dubbed Miracle Two, at The Shops Buckhead Atlanta. Both hot spots—be prepared to wait in line—feature festive sips like the Jingle Bell Nog (brown butter fat-washed cognac, sherry, almond milk, cream, sugar, egg and nutmeg) served in kitschy vintage barware. Don’t forget your tacky sweater! Through Dec. 24

Whiskey Blue puts a grown-up spin on Kris Kringle’s favorite treat with its limited-edition Santa’s Milk and Cookies—the rooftop lounge’s signature White Russian paired with a chocolate chip cookie. Dec. 1-31, @whiskeyblueatl

Brezza Cucina’s rosemary mule, made with O4W vodka, rosemary simple syrup and ginger beer for a fizzy finish, is poured in an elegant hammered mint julep cup and spruced up with a sprig of fresh greenery. @brezzacucina

The Mercier Me 

For the second year, Yebo Beach Haus has replaced its surfboards with skis to bring lodge-inspired winter concept Yebo Ski Haus to life. Order the new Flannel Season, a blend of mulled wine and cognac, to drink by the fire pit on the twinkle light-illuminated patio. @yebobeachhaus

Cozy up on a cold night with Atlas’ latest boozy creation from lead bartender Carl Gilbert. The Fireside combines tequila with flavors of ginger and apple cider, barrel-aged bitters and freshly squeezed lemon juice, plus a red caramel tuile garnish for drama—and a hint of sweetness. @atlasbuckhead

Need a signature sip for your Christmas shindig? Cast Iron chef Evan Cordes shares his hot spiced-cider recipe, which can easily be batched out at home. @castironatl

Mercier Me
Makes 6 servings
½ gallon fresh apple cider (Chef Cordes’ go-to is Mercier Orchards in Blue Ridge, Ga.) 
6 allspice berries
1 stick cinnamon
4 cloves
6 oz. Copper & Kings apple brandy
3 oz. Dimmi Liquore di Milano
1 ½ oz. Amaro Apolomado
1 ½ oz. Nocino
1 lemon
1. In a large sauce pot combine cider, allspice, cinnamon and cloves.
2. Heat over medium for 15-20 minutes, but do not allow mixture to boil.
3. Strain over colander or strainer into another metal container. (Note: Do not strain into a glass container—a coffee urn is ideal.)
4. In a coffee mug combine 1 oz. of apple brandy, ½ oz. Dimmi, ¼ oz. Amaro Apolomado and ¼ oz. Nocino.
5. Pour 4 oz. spiced cider into coffee mug.
6. Garnish with lemon peel and enjoy!